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How to Make Lamb Madras Curry - A Step-by-Step Guide

If you’re a fan of Indian cuisine, you've probably heard of or even tried Lamb Madras Curry. This flavorful and aromatic dish originates from the southern region of India, specifically from the city of Chennai, formerly known as Madras. This dish is a perfect example of the diverse and rich flavors of Indian cooking, blending spicy, tangy, and creamy elements into a mouthwatering delight.

Lamb Madras Curry is a popular choice for anyone who loves a spicy kick in their meals. The heat ...

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Ingredients

  • 1 ½ tablespoons coriander seeds
  • 1 ½ teaspoons cumin seeds
  • ½ teaspoon salt
  • 5 whole dried red chile peppers
  • 6 fresh curry leaves
  • 3 tablespoons garlic paste
  • 2 teaspoons ginger paste
  • 1 ½ teaspoons ground turmeric
  • 2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
  • ½ cup ghee (clarified butter), melted
  • ¼ cup vegetable oil
  • 4 onion, sliced 1/4 inch thick
  • 1 (13.5 ounce) can coconut milk
  • 2 cups water, divided
  • 1 teaspoon fennel seeds
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 ½ teaspoons garam masala
  • 1 teaspoon sugar
  • 3 tablespoons warm water
  • 1 tablespoon tamarind paste

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
  • Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
  • Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
  • When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

    • Nutrition

    519 cal.

    • Total Fat: 37g
    • Saturated Fat: 21g
    • Cholesterol: 116mg
    • Sodium: 479mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 29g
    • Vitamin C: 10mg
    • Calcium: 84mg
    • Iron: 5mg
    • Potassium: 700mg

    Categories

    Spicy recipes
    Authentic recipes
    Indian recipes
    Curry recipes
    Lamb recipes